-
1
*Cook's Note: You will need half of the herbs when you start the recipe and half in 2 weeks.
-
2
It is best to purchase the second half of the herbs when they are needed.
-
3
If using pint jars for storage, you will need 3 jars.
-
4
If using small wine bottles, each holds approximately 13 ounces; therefore, you will need 4 bottles.
-
5
Put the water and bleach in a large container.
-
6
Dunk 12 sprigs of tarragon and 12 chive shoots in the solution, and then rinse in cold water.
-
7
Pat dry.
-
8
Heat the vinegar in a large saucepan over medium-high heat, and heat until vinegar reaches 190 degrees F. Place the herbs in a container large enough to hold the vinegar.
-
9
Pour the vinegar over the herbs, and after the vinegar has cooled, place the lid on the container.
-
10
Set in a cool dark place for 2 weeks.
-
11
After 2 weeks, sanitize the second half of the herbs as previously, rinse, pat dry, and set aside.
-
12
Sterilize the containers and lids that you will store the vinegar in by immersing them in a large pot of boiling water and boiling for 10 minutes.
-
13
If using corks, purchase pre-sterilized corks, and then dip them in and out of boiling water 3 to 4 times.
-
14
Discard the old herbs.
-
15
Strain the vinegar through a sanitized colander or funnel lined with cheesecloth.
-
16
Divide the fresh herbs among the containers and pour the vinegar over them.
-
17
Seal and refrigerate.
-
18
The vinegar may be stored at room temperature for 5 to 6 weeks or in the refrigerator for up to 6 months.
